How to get sweet and sour carp, how to make sweet and sour carp

Sweet and sour carp method.

Ingredients: 1 live carp, 1 egg, 15 grams of flour, 75 grams of starch, 1000 grams of vegetable oil (about 100 grams), 75 grams of sugar, 4 grams of salt, 2 grams of monosodium glutamate, 15 grams of ginger, green onion, fresh red pepper, soy sauce, 40 grams of vinegar and wet starch.

Production process: 1. Use half of the green onion and ginger to break it, then use cooking wine to take the green onion and ginger juice, cut the other half of the ginger into shreds, cut the green onion into sections, remove the seeds of the fresh red pepper, wash and cut into shreds.

2. Knock the eggs into a bowl, add flour, dry starch and an appropriate amount of water to make a whole egg batter.

3. Remove the scales, gills and fins of the live carp, disembowel and remove the internal organs, wash, evenly cut the peony flower knife on both sides of the back of the fish every centimeter, and lift the fish tail upside down, the fish meat of the flower knife on both sides can be rolled down from the tail, and the fish will be marinated for about 20 minutes with salt, monosodium glutamate, green onion and ginger wine juice.

4. Put the net pot on the fire, put the oil and burn it until it is hot, grab the head and tail of the carp wrapped in the whole body evenly with the whole egg batter, gently put it into the oil pan and fry it slightly, and then turn over and put all the fish into the oil pan, fry it into a light yellow and take it out, when the oil temperature rises to eighty percent hot, then fry the fish into the pot to golden brown, pour it into a colander and drain the oil, and then put it flat in the fish plate, wrap the fish with a clean wet towel and pinch it slightly, so that the fish chest spines and the backbone are separated, but the fish shape should remain intact.

5. Leave a little oil in the pot, put shredded ginger, shredded red pepper, sugar, soy sauce, vinegar and an appropriate amount of water to boil, dilute and thicken with wet starch, when the sweet and sour sauce is thick, pour the boiling oil into the pot, sprinkle the green onion segment, pour sesame oil, and pour the sweet and sour sauce on the fried fish.

Gourmet ingredients: 750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of minced garlic and refined salt, 100 grams of wet starch, 300 grams of clear soup, 1500 grams of peanut oil.

Food practice 1, carp to remove the lin, internal organs, two gills, on both sides of the body every centimeter straight into a knife, lift the tail of the fish to make the knife edge open, cooking wine, refined salt sprinkled into the knife edge slightly salted;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are mixed into a sweet sauce;

3. Sprinkle wet starch on the knife edge, then fry in an oil pan until light yellow, move to medium heat and fry until golden brown, remove and pinch loose, and fry in a hot oil pan until the dark yellow skin is crispy;

4. While frying the fish, take another wok and heat it on a hot fire; Scoop in 25 grams of hot peanut oil, add minced green onion, ginger and garlic and stir-fry until fragrant. Add sugar, broth, soy sauce, boil, thicken with water starch (25 grams), then cook vinegar, drizzle peanut oil (50 grams), when the fish is fried, put it on a plate, pour the marinade.

Sweet and sour carp, easy to learn.

1. Remove the scales, gills and internal organs of the carp and wash it. At every 2 5 cm distance on the fish, first cut the knife pattern (about 1 5 cm deep) diagonally, then lift the knife to open the fish body, withdraw the refined salt into the fish body for a little salting, and evenly coat the knife edge and the whole body of the fish with a layer of wet starch paste.

2. Pour oil into the wok, burn until it is hot, put the fish tail into the oil pan, and the knife edge will be opened immediately. At this time, you need to use a spatula to hold the fish so as not to stick to the pan, about 2 minutes) Use a spatula to push the fish to the edge of the pan, so that the fish body is arched, put the fish back down, and fry for 2 minutes.

Turn the fish over again with the belly side down and fry for 2 minutes; Then lay the fish flat and fry it with a spatula in the oil for 2 minutes. Fry the above slag for a total of 8 minutes, until the fish is all golden brown, take it out and put it on a plate.

3. Leave a little oil in the wok, burn until it is hot, put in green onions, ginger, garlic, vinegar, soy sauce, sugar, and clear soup.

It should be fried until golden brown, but not charred. The ratio of vinegar to sugar should be appropriate, and its taste should be sweet and sour. The sweet and sour marinade should be thick but not thick.

Operational critical. First, the selection of materials.

Choose about 750 g of fresh carp, not too big or too small, if too large, the meat is too thick and not easy to fry through, too small will not be fat.

Second, knife processing.

The knife should be neat and uniform, the depth should be consistent, the knife should be deep to the backbone, and the pattern should be clear.

3. Pickling treatment.

Salt, green onion and ginger juice should be evenly smeared on the whole body and outside of the fish, so that the taste is even, and not too salty, and a little bottom taste is enough.

Fourth, paste processing.

The paste is made of starch, water, egg yolk and oil, and this paste is unusually crispy, and its feeding standard is starch 400

g, water 320 g, egg yolk 2 g, oil 20

g。Because the starch absorbs less water and is difficult to integrate with water, it needs to be repeatedly grabbed and mixed evenly to produce viscosity and water fusion, and there can be no dry powder particles, otherwise there will be a mushy phenomenon when frying, which will destroy the appearance of the finished dish and even burn the operator. However, do not whip the paste to make it stronger, because once the paste is strong, there will be a phenomenon that the raw materials are not easy to hang on the paste, or the paste is uneven.

Fifth, paste treatment.

Before hanging the paste, a layer of dry starch should be patted, which has two functions, one is to let it absorb some moisture on the surface of the fish, and make the surface rough and sticky, easy to hang the paste; The second is that the starch gelatinizes after frying and heating, resulting in viscosity, and the raw materials and paste are firmly glued together. The batter should be thick and even, and all the raw materials should be wrapped, and the fish meat should not leak, otherwise, the leaked part will form atrophy or scorching, affecting the quality of the finished product.

Sixth, oil treatment.

Divided into 3 times of frying, the initial frying of sixty percent of the oil temperature, fried until the shape is mature, that is, fished out, wrapped in a net cloth to loosen the fish, the firepower should not be too large or too small, too large to cause the outside of the coke to be impermeable; Too small to cause depasting; When frying for the second time, the fish should be put into warm oil to nourish thoroughly, and every three times when frying, the fish should be put in vertically when the oil temperature rises, and the fish should be fried until the fish floats on the oil, and the inside and outside are all crispy. After frying, wrap it in a clean cloth and pinch it loose, so that the marinade can absorb the flavor.

7. Flavor treatment.

Master the feeding ratio of sweet and sour sauce, and the sweetness and sourness are moderate. The feeding ratio of Songju was: 200 g of sugar, 150 g of rice vinegar, 30 g of soy sauce, and 250 g of fresh soup. When mixing the juice, put the vinegar behind to prevent it from evaporating.

8. Marinade treatment.

This kind of marinade industry is called live marinade or oil marinade, that is, the marinade is hooked and whipped into the hot oil, so that the oil and the marinade are mixed into one, the sauce should be thicker when making, so as to wrap more oil, and the hot oil should be injected into several times, but not too much. After the marinade is prepared, it must be poured into an iron pot that is burned to a reddish color, so that the juice is extremely boiling (called piercing in the industry), and then quickly poured on the fish that is fried out of the pot at the same time, so that it can squeak and make the raw materials absorb the marinade to the maximum extent and achieve the purpose of penetrating into the flavor.

9. The marinade and fried fish should be completed at the same time.

If the fish is fried and then marinated, the fish becomes cold, and the marinade can only be hung on the surface of the fish, and the fish meat cannot absorb the marinade, which cannot achieve the purpose of penetrating into the flavor.

1 live carp, 1 gram of green onion, ginger and garlic, 5 grams of bamboo shoots, 40 grams of flour and water starch, 1 water chestnut, 500 ml of vegetable oil (50 ml of actual consumption), 40 grams of sugar, appropriate amount of dried black fungus, soy sauce, refined salt, rice wine, fresh soup and vinegar.

1) Raise the dried black fungus with boiling water; Finely slice the green onion, ginger and garlic; Cut water chestnuts and bamboo shoots into thin slices; Cut the carp, wash it and wipe it dry, then cut both sides of the fish with a knife into a knife edge about 1 cm deep, wipe it on the knife edge with refined salt, marinate it slightly, sprinkle the flour evenly on each knife edge, and then stick the whole fish on both sides with flour.

2) Heat the oil in a pan, put the fish in the pan, fry until golden brown, take out the oil and drain the oil. Put a small amount of vegetable oil in the pot, add shredded green onions, shredded ginger and shredded garlic, add vinegar, black fungus and water chestnut slices, bamboo shoots, fresh soup, rice wine, sugar, soy sauce, water starch, etc., burn into a thick juice, and quickly pour it on the fried fish.

1 fresh carp (about 750 g), green onion 10 g, ginger 10 g, garlic 30 g, sugar 200 g, soy sauce 30 g, salt 3 g, rice vinegar 150 g, Shao wine 15 g, egg yolk 2, green onion and ginger juice 20 g, starch 250 g, peanut oil 4 000 g (about 200 g), clear soup 250 g.

Method. 1. After the carp is slaughtered, the scales and gills are removed, the internal organs are washed with celery, and then every 3 cm from the gills to the tail, the peony flower knife is beaten into a peony flower knife with a slope knife attached to the spine every 3 cm, eight knives on each side, and then the ribs on both sides of the belly backbone are cut off (easy to set), and the green onion, ginger and garlic are minced.

2. Marinate the fish with green onion and ginger juice, salt and Shao wine.

3. Mix starch, water, egg yolk and oil into a paste and pour it on the fish to stick well.

4. Put the wok on the fire, add peanut oil, after the medium heat is burned to sixty percent hot, hold the fish head in the left hand, and put the fish tail in the oil with the right hand, let go of the hand after the fish head is high and the fish tail is warped, put the fish body into the pot and fry it slightly, pinch and loosen, and then fry it all over until it is crispy inside and outside, pick it up and put it in the plate, cover it with a clean cloth, pinch and loosen it for later use.

5. Heat the wok and leave the oil, add the green onion, ginger and garlic to stir slightly, add sugar, soy sauce, fresh soup, rice vinegar and slightly burn the thickening, add the hot oil, wait for the marinade oil to shine, the sedan brigade will burn another empty pot until it is slightly red, pour in the juice, pour it on the fish after boiling, and quickly serve on the table.

Carp, shredded green and red peppers, shredded bamboo shoots, shredded green onions, shredded coriander, garlic, shredded ginger, starch, vinegar, soy sauce, sugar, cooking wine, salt.

First, cut a few knives on the carp to make it easier to absorb the flavor, smear with salt, sprinkle with cooking wine, and marinate for 15 minutes; Then mix the paste with starch, water, and oil; Sprinkle dry starch on the marinated fish, then pour the paste, put the fish into the oil pan and fry it before taking it out; Put shredded green and red peppers, shredded bamboo shoots, shredded green onions, shredded coriander and shredded ginger into the pot and stir-fry, then add cooking wine, vinegar, soy sauce, salt, sugar, water, thicken after boiling over high heat, then add minced garlic, and finally pour the juice on the fried fish.

Ingredients: 1 carp.

2 tablespoons white vinegar.

Starch to taste.

2 eggs.

Flour to taste.

Tomato paste 2 tablespoons.

Tomatoes 2 pcs.

1 tablespoon sugar.

Half a green onion.

3-4 slices of ginger.

Cooking wine to taste.

Salt to taste.

Steps to prepare sweet and sour carp:

Step 1: Remove the scales and internal organs of the large carp bought from the vegetable market, and remove the fishy line with a diagonal cutter for the head and tail.

Step 2: Rinse the fish with water and cut it into your favorite, add green onions, ginger slices, cooking wine, white pepper, and an appropriate amount of salt to marinate evenly for 15 minutes to remove the fishiness.

Step 3: After marinating, remove the fish pieces and drain the water, pour in the batter juice prepared in advance, and mix well with gloves so that each fish piece is evenly coated with batter sauce. (Batter preparation:.)

Put two eggs in the bowl, a small spoon of starch, a large spoon of flour, a small spoon of salt, an appropriate amount of water, stir evenly into a thick batter juice and pour it on the marinated fish pieces, the batter should not be too thin, it must be thicker, so that the fried fish pieces will be crispy on the outside and tender on the inside, and will not be broken. ）

Step 4: Put an appropriate amount of rapeseed oil in the pan, heat the oil and add the fish pieces.

Step 5: Wait until the fish pieces are golden brown